Industrial Chemistry & Manufacturing Technologies

The Basics of Process Improvement

By Tristan Boutros (Senior Vice President, Technology Operations, Process Improvement & Chief Program Officer -- Warner Music Group, NY, USA), Jennifer Cardella

Soft Drinks

By Colin Emmins

Concise Encyclopedia of Temperate Tree Fruit

By Suman Singha (University of Connecticut, Storrs, CT, USA), Tara Baugher

Sensory Analysis of Foods

By J. R. Piggott

Agri-Food Quality: An Interdisciplinary Approach

By G Roger Fenwick, Ray L Richards, C Hedley, Santosh Khokhar, J Hautvast

The Potato Crop: The scientific basis for improvement

By P.M. Harris

Food Values of Portions Commonly Used

By Anna De Planter Bowes, Charles Frederick Church, Helen Nichols Church

The Fortification of Yellow Fats with Vitamins A and D: Report of the Working Group on the Fortification of Yellow Fats

By H.M. Hodkinson, Donald Acheson, Committee on Medical Aspects of Food Policy

Mccance and Widdowson's the Composition of Food: No 1: Supplement

By R.A. McCance, E.M. Widdowsons

Handbook of Indigenous Fermented Foods, Revised and Expanded

By Keith Steinkraus (Cornell University, Ithaca, New York, USA)

Essential Guide to Food Additives

By Mike Saltmarsh

Yogurt: Science and Technology

By A. Y. Tamime, R. K. Robinson

Inulin-Type Fructans: Functional Food Ingredients

By Marcel Roberfroid (Universit? Catholique de Louvain, Brussels, Belgium)

Functional Foods: The Consumer

By Mike Saltmarsh (Inglehurst Foods Limited, UK), Michele Sadler, British Nutrition Foundation Nutrition Foundation

Milk Proteins: From Expression to Food

By Mike Boland (Riddet Institute, Massey University - Palmerston North, New Zealand), Harjinder Singh (Riddet Institute, Massey University), Abby Thompson (Riddet Institute, Massey University

Functional Foods 2000 - Conference Proceedings

By Christine Miller, Fiona Angus

The Role of Fats in Human Nutrition

By Fred B. Padley, etc.

Food Antioxidants

By B. J. F. Hudson

Foods, Nutrients and Food Ingredients with Authorised EU Health Claims: Volume 1

By Michele Jeanne Sadler (MSJR Associates, UK)

Food Lipids and Health

By Richard E. McDonald, David B. Min

Guidelines for Sensory Analysis in Food Product Development and Quality Control

By D. Lyon, etc.

Phytochemicals as Bioactive Agents

By Wayne R. Bidlack, Stanley T. Omaye, Mark S. Meskin, Debra K.W. Topham

Phytochemicals: Mechanisms of Action

By Mark S. Meskin (California State Polytechnic University, Pomona, USA), Wayne R. Bidlack (California State Polytechnic University, Audra J. Davies, Douglas S. Lewis (California State University, California USA), R. Keith Randolph (...

Phytochemicals in Nutrition and Health

By Mark S. Meskin, Wayne R. Bidlack, Audra J. Davies, Stanley T. Omaye

Handbook of Food Proteins

By Glyn O. Phillips (Chairman, Phillips Hydrocolloid Research Ltd, UK), Peter A. Williams (Professor of Polymer and Colloid Chemistry, and Director of the Centre for Water Soluble Polymers at Wrexham Glyndwr University)

Sweet Talk: The Secret History of Confectionery

By Nicholas Whittaker

Good Housekeeping Calorie Counter: Plus fat, saturated fat, carbs, protein and fibre (Good Housekeeping)

By Good Housekeeping Institute

Encyclopedia of Physical Science and Technology, Volume 1

By Author M. Unknown

Feeding African Cities

By Jane I. Guyer

Fashion Marketing: Contemporary Issues

By Dr. Tony Hines, Margaret Bruce